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15 hours ago · Slow Cooker Directions: Dump the contents of the freezer bag into a slow cooker, add 4 cups chicken broth. Cook on high for 4-6 hours. Potatoes are fully cooked when you fork them, and they fall apart easily. Using an immersion blender or high-speed blender, blend the potato soup.
4 days ago · Boil diced potatoes for 5 to 7 minutes until fork tender but still a bit firm, then drain and reserve. In a large pan, melt 1 tablespoon of butter at medium heat. Cook the minced garlic for 1 minute. Add cooked potatoes, diced ham, and frozen peas to the pan. Mix well. Transfer to casserole pan.
5 days ago · Baking times may vary depending on the size of the potato and the desired doneness. Preheat the oven to 425°F (220°C) and place the potato directly on the oven rack or on a baking sheet lined with parchment paper. Bake for approximately 45-60 minutes, or until the potato is tender when pierced with a fork.
5 days ago · Scalloped Potatoes are an easy potato side dish made with thinly sliced potatoes and onions layered in a homemade cream sauce and baked until golden and bubbly. Learn How to Make Scalloped Potatoes and enjoy this classic comfort food with friends and family for Easter, Christmas, or Thanksgiving! Get the Recipe: Classic Scalloped Potatoes Recipe
3 days ago · Preheat oven to 400 degrees. Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. Scrub potatoes and cut into halves along the widest part of the potato. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter.
2 days ago · 1. Sauté the Aromatics: Melt butter in a large pot over medium heat. Sauté onion, celery, and carrots until softened and aromatic. 2. Incorporate the Potatoes: Add cubed potatoes to the pot and stir to combine. Cook for 5 minutes to allow the potatoes to slightly brown. 3. Add the Broth and Milk: Pour in chicken or vegetable broth and milk.
4 days ago · Great for buffets! Freezes well. A Best of Bridge classic holiday casserole. Print. Ingredients. 2 lbs. (1 kg) frozen hash brown potatoes. 2 cups (500 mL) sour cream. 2-10 oz. (284 ml) cans mushroom soup. 1/2 cup melted butter. grated onion to taste. salt to taste. 2 cups grated cheddar cheese. 2 Tbsp. parmesan cheese. Instructions.
